Divide fish into 4 servings. Place each
portion on a piece of aluminum foil, fold edges of foil upward to make a
bowl. Cover each fillet with a generous amount of sake, ginger juice,
lemon juice and salt, top with 1-2 mushrooms. Pinch top edges of foil
together to seal, leaving a small amount of space between top of fish and
top of foil. Place in a 350oF oven and steam for 20 minutes, or
until done. Garnish with plenty of fresh lemon.

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